Quick, easy and just a little bit spicy!! A great garnish for this soup is homemade fresh tomato salsa. If you do not all ready have a recipe just combine 2 diced tomatoes, 1/3 cup green onions, 1/4 cup chopped cilantro leaves, 1 teaspoon lime juice or red wine vinegar and salt to taste. Top soup with fresh cilantro and salsa and you will love the flavor.
Original recipe makes 4 servings
Ingredients
2 cups frozen corn kernels
1/3 cup diced onion
1/3 cup diced carrots
3 (14.5 ounce) cans chicken broth
2 cups wild rice, cooked
1/2 cup chopped green chile peppers
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 teaspoon ground cayenne pepper
1 tablespoon chopped fresh cilantro
Directions
- In a large saucepan over medium heat, combine corn, onion, carrot and 1 can chicken broth and bring to a boil. Reduce heat and simmer 10 to 15 minutes or until onion is tender.
- Stir in remaining chicken broth, wild rice, green chili peppers, chili powder, cumin, oregano and cayenne pepper. Simmer, uncovered, about 5 minutes or until heated through.
- Top each bowl with fresh tomato salsa, sprinkle with cilantro and serve.
Nutrition
Calories: 177 kcal
Carbohydrates: 39.4 g
Cholesterol: 0 mg
Fat: 1.2 g
Fiber: 4.7 g
Protein: 6.6 g
Sodium: 22 mg